Formation of oleogels based on emulsions stabilized with cellulose nanocrystals and sodium caseinate
Artikel i vetenskaplig tidskrift, 2021

Hypothesis: In the preparation of oleogels based on Pickering-emulsions, the choice of the preparation route is critical to withstand drying under ambient conditions, as it conditions the composition of the interfacial layer at the oil-water interface. Experiments: Hexadecane and olive oil oleogels were prepared using an emulsion-template approach from oil-in-water emulsions formulated with cellulose nanocrystals (CNC) and sodium caseinate (CAS) added in different orders (CNC/CAS together; first CAS then CNC; first CNC then CAS). The oleogels were formed from preconcentrated emulsions by drying at ambient temperature. The structure of the gels was characterised by confocal laser scanning microscopy, and the gels were assessed in terms of viscoelastic properties and redispersibility. Findings: The properties of oleogels were controlled by 1) the composition of the surface layer at oil-water interface; 2) the amount and type of non-adsorbed stabilizer; and 3) the composition and viscosity of oils (hexadecane vs. olive oil). For the oleogels prepared from starting emulsions stabilized with CNC with subsequent addition of CAS, and free CAS present in aqueous phase, the elastic component was prevalent. Overall, the dominating species at the oil-water interface controlled the emulsion behaviour and stability, as well as viscoelastic behaviour of the resulting oleogels and their redispersibility.



Sodium caseinate


Cellulose nanocrystals

Viscoelastic properties


Lucie Urbánková

Univerzita Tomase Bati ve Zline

Tomas Sedlacek

Univerzita Tomase Bati ve Zline

Věra Kašpárková

Univerzita Tomase Bati ve Zline

Romain Bordes

Chalmers, Kemi och kemiteknik, Tillämpad kemi

Journal of Colloid and Interface Science

0021-9797 (ISSN) 1095-7103 (eISSN)

Vol. 596 245-256


Fysikalisk kemi







Mer information

Senast uppdaterat